Boneless Chicken Palak
Chicken Palak combines tender chicken with a smooth, spiced spinach gravy, creating a comforting and nutritious curry. Its rich aroma and earthy flavour make it a popular choice for everyday meals with rice or roti.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 700 g Chicken (boneless)
- 500 g Spinach (palak)
- 100 ml Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Black Peppercorns
- 6 Cloves
- 1 Cinnamon Stick
- 1 Onion
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Green Chilli Paste
- 3 Tomatoes
- 1 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 100 g Yoghurt
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
Instructions
- 1
Warm the oil in a large pan over medium heat until it is hot.
- 2
Scatter in the whole spices and let them sizzle gently for about a minute to release their aroma.
- 3
Stir in the chopped onion and cook for 4–5 minutes until it softens and begins to turn golden.
- 4
Mix in the garlic paste, ginger paste, and green chilli paste, allowing them to cook for 1–2 minutes so the raw smell fades.
- 5
Add the tomatoes and cook for 4–5 minutes, stirring occasionally, until they break down and soften.
- 6
Sprinkle in all the ground spices and cook for 3–4 minutes, letting them blend into the tomato base.
- 7
Add the chicken and cook on high heat for 6–8 minutes, stirring to coat it fully and seal the pieces.
- 8
Fold in the yoghurt and continue cooking on medium heat for 4–5 minutes, stirring steadily until the oil begins to separate from the mixture.
- 9
Add the spinach, cover the pan, and cook on low heat for 20–25 minutes until the chicken is tender and the spinach has melted into the sauce.